COOKING with Anne - Mom Extraordinaire

Homemade Twix Bars

2010-10-22T12:48:00.000-07:00

My kids love TWIX candy! I thought I would share this...

adapted from Sherry Yard’s, “Desserts By The Yard”

Shortbread
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1/4 cup sugar
2 cups cake flour
1/4 teaspoon salt
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)

Make the Shortbread:
Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.
In a large bowl cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.
Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.
Meanwhile, prepare the ….

Caramel
2 cups sugar
3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)
1/2 cup water
1 teaspoon fresh lemon juice
1 cup heavy cream
1 cup sweetened condensed milk
1/4 teaspoon salt plus more for sprinkling over the caramel layer

Make the Caramel:
Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.
When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt (vanilla salt is very nice here if you have it) Whisk until smooth.
Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.
Allow to set. This will take about 2 hours.
Once the caramel layer has cooled prepare your …

Chocolate Glaze
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)
2 tablespoons butter
Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.
Once completely melted pour over the caramel. Using an offset spatula, smooth the chocolate in a nice even layer.
Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape and size.
Serve.

Coffee-Charred Chipotle Flank Steak

2010-10-18T15:40:00.000-07:00

The Secret Ingredient - Coffee:

Coffee-Charred Chipotle Flank Steak

Using coffee as a secret ingredient opens up a bitter, bitter world in the kitchen. In a good way. I have found, in experimenting with coffee, that it adds a flavor component not found in other ingredients. Coffee-bitter is a dry, matte flavor that adds such complexity and uniqueness to dishes. It is a delightful contrasting bitterness.

This flank steak is rubbed with chili for heat, sugar for sweetness, coffee for bitterness, pepper for spice, and salt. Together, with the char of a hot grill, the result is a juicy sliced steak with a complex and flavorful crust. I added 1 chipotle in adobo sauce for some kick and smokiness.

Ingredients

2 teaspoons granulated sugar
1 teaspoon instant espresso powder
2 tablespoons coarsely ground black pepper
1 teaspoon fine sea salt
2 teaspoons mild chili powder
1 flank steak, about 1 1/2 pounds
1 tablespoon vegetable oil
1 chipotle in adobo sauce, minced

Procedures

Preheat gas grill to medium-high heat. In a small bowl, combine sugar, espresso, black pepper, salt, chipotle in adobo sauce and chili powder. Rub steak all over with vegetable oil. Press spice mixture onto both sides of steak.
Cook on first side until well seared, about 8 minutes. Flip and cook until second side is seared and center of steak registers 135°F on an instant-read thermometer, about 6 minutes longer. Transfer to cutting board, tent with foil, and allow meat to rest 10 minutes. Slice thinly against the grain, and serve.

Nutella Wontons

2010-07-26T15:10:00.000-07:00

These turned out scrumptious!

Yield: 24 pieces, about 4 to 6 servings.
24 won ton wrappers (there is a gluten free Noy Soy wrapper brand available)
Nutella
1 egg
1 tablespoon water
cinnamon sugar or powdered sugar for garnish

Heat 4 cups of vegetable oil in a pot to 350 degrees. Make an egg wash using the water and the one egg by placing in a small bowl, and mixing well. Brush egg wash along two sides of the wonton and place about 1/2 teaspoon of Nutella into the center of the wonton wrapper. Seal wonton wrapper by folding the the sides together. Place a few into the into oil, do not crowd the pan. and allow this to brown on one side, and then gently turn over, this should take about 30-45 seconds on each side. When browned remove from oil and dust with either cinnamon sugar or powdered sugar.

Nutella Wontons are very easy to make, you can make Nutella wontons in just a few minutes. You may want to make a Sundae and place a few of these on the side of the ice cream and drizzle with caramel sauce.

Crawfish Etoufee

2010-02-15T18:43:00.000-08:00

I cooked this and it turned out wonderful. We like spice, so I added some jalapeno in there too...I also added some red and yellow pepper too...YUMMO!

Ingredients

1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

Directions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

How to create a Roux

2010-02-15T18:31:00.000-08:00

In honor of the upcoming Mardi Gras...I make this to start my Etoufees :) Yummy!!

Ingredients

3 cups vegetable oil
5 cups all-purpose flour

Directions

Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.

For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.

For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.

For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo.

NOTE: The timings for various shades of roux will vary depending on the cooktop as well as the amount of roux made. (A smaller amount will cook in much less time.) If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it. The important thing is to cook the roux to the desired color, as specified above.

Make you own Creme Fraiche

2010-02-11T16:19:00.000-08:00

Crème fraîche is the kind of cream you could happily eat off a spoon. It is sour cream’s French cousin, but it is richer than sour cream, its texture smoother, more velvety, and more like custard. When you buy crème fraîche at an outdoor market or from a neighborhood cheese shop in Paris, it is spooned from a crock into a small container and, in the process, falls languidly off the ladle. In terms of taste, crème fraîche is tangy the way sour cream is tangy, but its tang is more subtle, more refined. And, unlike sour cream, crème fraîche can be whipped into soft peaks and cooked without risk of curdling. It is one of milk’s minor miracles and is treated as such in Paris, where it is used often in a cake or tart recipe, piped into a rosette to top a mousse, spooned into a quenelle to finish a savory soup or a portion of sweet gateau, dolloped on top of a sundae, and, yes, eaten off a spoon in the privacy of one’s own kitchen when no one is looking.

The French take their crème fraîche seriously and Parisians will have a favorite merchant at the market from whom they’ll buy their week’s supply, or they’ll look for crème d’lsigny, the one crème fraîche to be awarded AOC, or Appellation d’Origine Contrôlée, status. (This crème fraîche is made from the same cream as AOC butter from Isigny.) While any recipe that calls for crème fraîche can be made with regular heavy cream (crème fleurette, in France), the results are superior—at least in the sensuousness department—when the crème is thick, slightly acidic crème fraîche.

Yield: 1 cup of crème fraîche

Ingredients

1 cup heavy cream

1 tablespoon buttermilk or yogurt

Directions

Unfortunately, crème fraîche is not easily found in the United States and what is available is often very expensive. However, crème fraîche can be made simply and reasonably at home. To make , pour theheavy cream into a clean jar, add thebuttermilk or yogurt, cover the jar tightly, and shake it for about a minute. Then just leave the jar on the counter for 12 to 24 hours, or until the crème fraîche thickens slightly. How quickly it thickens will depend on the temperature of the room—the warmer the room, the quicker the thickening action. When it has thickened, chill the crème fraîche in the refrigerator for a day before you use it. Crème fraîche can be kept covered in the refrigerator for about 2 weeks and (or but, depending on your taste) will get tangier and tangier day after day.

As see on Oprah...Food 101 with Michael Pollan

2010-01-28T09:10:00.000-08:00

As see on Oprah...Food 101 with Michael Pollan

Click Here to see excerpts from the show

The TRUTH about food!

Better Dining Out: Chinese choices

2010-01-28T08:54:00.000-08:00

Our family LOVES Chinese take-out. But, we are so careful to be sure that we make wise choices. You can always ask your local restaurant to substitute ingredients. MSG is a culprit in Chinese cooking and we try our best to keep this modified ingredient out of our diet.

Admit it, you’ve got the local Chinese restaurant on speed dial. Chinese tops many people’s favorite cuisine lists, and it’s a common go-to when you don’t want to cook. Here are some tips on what to order next time you’re in the mood.

Order Less: Oily and Deep-Fried Foods

In the U.S., many Chinese menu favorites are battered, deep-fried and coated in sweet and oily sauces. General Tso’s chicken is a perfect example: it clocks in at 1,300 calories, 11 grams of artery-clogging saturated fat and 3,200 milligrams of sodium (that’s a day and half’s worth)! Egg rolls, fried dumplings and crispy wonton strips are other fried foods to avoid.

Like some Japanese dishes, some Chinese menu items are drenched in oily sauces, so ask for sauces on the side and dip food lightly in a few tablespoons to keep calories under control.

Since soy sauce is a staple ingredient, sodium may be high in some dishes. If you have high blood pressure, keep this in mind, or ask your server whether they have a lower-sodium version.

As with many restaurants, portions can be out of control. When you order Chinese, just plan on having half for lunch or dinner the next day or share with the group –- that’s a great way to save some cash, too!

Order More: Fresh, Steamed or Stir-Fried Dishes

Fresh vegetables, seafood, tofu and lean meats such as chicken and pork are main ingredients in many Chinese food options. Whole grain noodles and brown rice are also typically available. Cooking methods such as steaming and stir-frying help keep food light and fresh. Choose steamed dumplings or stir-fried veggie and meat dishes. It also never hurts to ask them to use less oil.

Start your meal with wonton soup or hot and sour soup rather than a greasy appetizer. Split an entrée with a friend (that also helps cut overindulgence). It’s never a bad idea to order an extra side of steamed mixed veggies, too — just to up the nutrients.

By Dana Angelo White, Registered Dietitian and Nutrition Consultant

Read Those Labels

2010-01-25T10:16:00.000-08:00

Read Those Labels

When you shop for groceries, you may consider health claims on the packages, like "fat free" or "sugar free." You may even look at the Nutrition Facts panel to see how many calories and so on are in a serving. But most of the time, we tend to overlook a critical question about a particular food: What's in it? This week, make a small change in your grocery-shopping routine and read the ingredients lists on food labels to help yourself make educated decisions about what goes in your cart.

Many food products sold today are full of additives that can contribute to poor nutrition. For example, refined sugar is packed into many "healthy" foods, like cereals and flavored yogurts, providing empty calories with no nutritional benefits. So do yourself a favor and watch out for it on the ingredients list, where ingredients are listed in order of quantity, from most to least. Avoid products in which added sugar (also called high-fructose corn syrup, dextrose, glucose, cane sugar, and corn syrup) is one of the first ingredients. Also watch out for artificial sweeteners, which are not necessarily safe in excessive amounts.

Many processed foods on the market today also contain way too much added salt, which can lead to high blood pressure and other health problems. So read labels before you buy canned, frozen, and packaged goods, and look for lower-sodium varieties.

Another ingredient to watch out for is "hydrogenated" or "partially hydrogenated" oil, which signifies the presence of trans fat, the worst type of fat for your heart. Look for products with zero grams of trans fat on the Nutrition Facts panel.

In fact, when shopping, a good rule of thumb is to go for the food products with the fewest ingredients — and ideally, only ingredients that you recognize and can pronounce!

As seen on : Healthy Living with Ellie Krieger

Lean Mean Protein

2010-01-19T12:55:00.000-08:00

Today's Small Change: Lighten up.

Lean Mean Protein

Did you know that making one small change in your diet can help you lose more than 6 pounds a year? Just by choosing a lean piece of meat over a high-fat one each day — skinless chicken breast over the same amount of prime rib, or 95 percent lean ground beef over 85 percent lean — you can do just that.

The small savings in calories you'll make by replacing high-fat sources of protein in your diet with lower-fat ones daily can really add up over the course of a year — and make the numbers on the scale go down. And if you think that leaner cuts of meat are less interesting or flavorful, think again! For instance, many "wild" meats, such as venison, buffalo, and elk, are incredibly lean and flavorful.

Choosing low-fat or fat-free dairy products instead of full-fat ones can also cut a significant number of calories as well as heart-damaging saturated fat out of your diet over the long term. Low-fat cottage cheese, yogurt, and milk, for example, are great sources of protein that keep the saturated fat at bay.

And when you're looking for lean sources of protein, don't forget about eggs. They're low in calories and fat and rich in B vitamins, vitamins E and A, and choline. As for their high cholesterol content, it turns out that eggs may have been unfairly maligned. Doctors now know that dietary cholesterol doesn't influence your blood cholesterol nearly as much as saturated and trans fats do. Since an egg has just 5 grams of fat (1.5 grams of saturated fat), one whole egg a day can fit neatly into a healthy low-fat diet.

Start lightening up your diet today by replacing one high-fat protein source with a lower-fat one. Make the change permanent, and you may soon start feeling lighter yourself.

credits: Healthy Living With Ellie Krieger

5 Tips for a Germ-Free Kitchen: bonappetit.com

2010-01-12T13:22:00.000-08:00

5 Tips for a Germ-Free Kitchen: bonappetit.com

Click Here For the link to making your own household cleaners...a start to being GREEN

The Urban Herbalist

2010-01-12T13:03:00.000-08:00

Click Here For the Article from Oprah

The Art of Low-fat Baking - CookingLight.com

2010-01-09T11:58:00.000-08:00

The Art of Low-fat Baking - CookingLight.com

Steak au Poivre and Pommes Frites

2009-12-15T01:26:00.000-08:00

I was feeling a French vibe on afternoon and decided to cook up a french meal with steak and fries...a.k.a. Steak au Poivre and Pommes Frites. I did not have tenderloin on me but had some 1 inch thick top sirloin steaks and cut them each into 4 pieces. This recipe is a keeper and can be used on any steak. The inspiration for this dish is from one of our fave restaurants in Vegas, Mon Ami Gabi in Paris Hotel & Casino. They use hangar steaks for their dishes served along the fries...a heart attack on a plate but a once-a-month indulgence! You can use any steak you wish but be sure it is a thin cut. One more thing, be sure you are not up close to the Cognac when you light it! I almost lost my eyebrows ^^

Ingredients

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Directions

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

For the fries:

Idaho potatoes
Vegetable Oil

Heat up oil in frying pan.

Wash the potatoes, dry, then cut into matchsticks. Fry until golden brown and flip to brown other side of fries. I do not move the fries until they are ready to flip the first time. This helps in even cooking/browning.

Spiced Nuts

2009-12-08T15:14:00.001-08:00

Here is a great holiday snack that I feel is great all year round. It is best to use non-salted nuts and I actually used the raw nuts. I also added in 1/4 tsp of pumpkin spice and boy did it contribute to the burst of flavor you get when biting into these nuts! You will be addicted!!

Ingredients:

3/4 C Sugar
3 Tbsp Water
1 egg white
1 tsp Cinnamon
3/4 tsp Salt
1/2 tsp Clove
1/4 tsp Allspice
1/4 tsp Nutmeg
2 Cups Pecan halves
2 Cups Whole Almonds

Preparation:

1. Whisk together egg white and water (frothy consistency), add sugar and spices and mix well
2. Add in nuts and coat well with the egg/spice mixture
3. Spread buts evenly on a baking sheet that has been lined with parchment paper or a silpat. If you don't have these, you can use the release foil and spray heavily with non-stick spray.
4. Bake nuts at 250 degrees Fahrenheit for 45 minutes, nuts need to be stirred around every 15 minutes to prevent sticking together.
5. Let it cool and ENJOY!

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BBQ Turkey Pizza

2009-12-08T15:00:00.001-08:00

Here is a turkey leftover meal. BBQ Turkey Pizza is so easy to make! The secret to making this fast and healthy is to use already made turkey meat, store bought BBQ sauce, and pre-made pizza dough. I usually buy the dough at Trader Joe's.

Here is what you need to make it:

Pre-Made Pizza Dough
Turkey diced into small pieces
1/4 red onion thinly sliced
Your favorite BBQ sauce
1 cup Gouda cheese shredded
1 cup Mozzarella cheese shredded
2 Tblsp fresh cilantro

PREHEAT OVEN to 400 degrees

Roll out dough to a flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Place diced turkey in a bowl and incorporate some of the BBQ sauce to coat the turkey pieces. Distribute 1/2 of the cheeses over the sauce. Distribute 1/2 of the chicken over the cheese. Place the sliced red onion over the chicken pieces. Distribute the rest of the cheese on top. Place the pizza in the oven. Bake until crust is crispy and cheese is bubbling (10-15 minutes). Remove pizzas from the oven and sprinkle with the cilantro.

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Smoked Turkey and Homemade Gravy

2009-12-08T14:42:00.000-08:00

Here is the Turkey we cooked on Thanks giving Day. It did not last for more than a week as I anticipated because the juicyness and smoke flavor of the turkey was ADDICTIVE! So I experimented with different recipes and here is my version of smoked turkey. You must have a rack roaster in order to do this and the best part is that it can all be done on the oven! Just watch out for smoke in the kitchen!!

You will need 2-4 cups of smoking wood chips. I soaked them overnight in preparation of the turkey.

Seasoning Spice Mix:

2 tablespoons herbs de Provence
1 tablespoon dried sage
1/4 cup garlic powder
1/4 cup onion powder
4 teaspoons sugar
1 1/2 teaspoons freshly ground black pepper
2 tablespoons kosher salt
1 fresh turkey (12 to 14 pounds)
1 lemon, halved
1 head garlic, split through the equator
1 bay leaf, crumbled
1/4 bunch fresh sage, plus leaves for garnish
4 to 5 sprigs rosemary
1/2 bunch fresh thyme
Extra-virgin olive oil
Preheat the oven to 350 degrees F.

To set up the smoker: Take your turkey roaster and line it with aluminum foil.

Drain the wood chips and add to the bottom of the pan. Put the pan over high heat on the stove-top. The chips will begin to smolder and smoke.

For spice mix: In a small bowl add the first 7 ingredients and mix well.

Prepare the turkey. Wash the bird inside and out under cold running water. Pat dry with paper towels and season inside the cavity well with the spice mix. Stuff the bird with sliced lemon, garlic, bay leaf, sage, rosemary and thyme. Pin the wings back behind the base of the breast. Truss the bird using kitchen twine. Coat the turkey in olive oil and season all over the outside with the remaining spice mix.

Once the chips start smoking arrange the turkey on a rack and put it over the smoking chips. Reduce the heat to medium and cover the whole pan with foil so the smoke encapsulates the entire bird. Turn the temperature down slightly and smoke for 10 to 15 minutes. Once done, remove the foil and lift the whole rack with the turkey out of the pan. Discard the foil with the chips. (Make sure you put the chips out by submerging in water before discarding.) Put the rack back into the roaster pan and roast in the preheated oven for 2 1/2 to 3 hours. An instant-read thermometer inserted into the meaty part of the thigh should register 170 degrees F. If the legs or breast brown too quickly during roasting, cover them with foil.

When done, remove the turkey from the oven and set aside to rest. Transfer to a platter and garnish with sage.

FOR THE GRAVY...I adopted the Barefoot Contessa's Homemade Gravy Recipe with a few tweaks...I disregarded the brandy, white wine and heavy cream and I added in some chopped mushrooms and at the end, took my immersion blender to the gravy and it was EXCELLENT! The onions may take longer than the recipe states.

Ingredients

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

Directions

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

CLICK HERE FOR THE GRAVY RECIPE

Traditional Mandarin Fried Rice - Anne Geren style

2009-11-25T22:16:00.000-08:00

This is my version of fried rice. It is fast and easy and is a one pot wonder! You can use any meat or seafood you wish. It is very versatile. It is so popular that it does not last for multiple meals in our household. You can shoose to use white or brown rice. I prefer the brown due to the health factors and benefits brown rice has. To save you some time here are some tips on the ingredients:

You can buy BBQ pork pre-made in any asian store or in Wal-Mart's grocery. That is where I found it!

The peas and carrots are purchased frozen and I microwave it while I am prepping the ingredients. I hope you enjoy it!

It is recommended to use day-old rice so that the drier rice can soak up the flavors.

Ingredients

Canola oil
4 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
4 chopped scallions, green and white separated
package of BBQ pork (premade) or any meat/seafood
4 cups cooked, day-old long grain white or brown rice
1 cup cooked peas and carrots
5 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt

Directions

In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and BBQ pork/meat. Add rice and mix thoroughly. Add soy sauce, white pepper, green tops of scallion, cooked green pea/carrot mixture and scrambled eggs. Check for seasoning. Serve immediately.

Spiced Holiday Egg Nog and Mulled Apple Cider

2009-11-25T22:07:00.000-08:00

I attended a cooking series at Whole Foods in Las Vegas. We got to taste everything the chefs of the Wynn made and their Mixologist was there to share some holiday cheer with her fabulous drink mixes. Below is the Egg Nog she made and it went down so smooth that you could not taste the alcohol.

-5 oz. Horizon Organic Low fat Eggnog
-3/4 oz. Captain Morgan Spiced Rum
-3/4 oz. Amaretto di Saronno Liqueur
-1/2 oz. Canton Ginger Liqueur
-1 turn of Freshly Ground Nutmeg

Method: Combine the above ingredients into a mixing glass. Add ice and shake well to chill. Drop contents of mixing tin into a white wine glass. Garnish. Serve.
Garnish: A dollop of freshly whipped cream, a small mint sprig and a light dusting of ground nutmeg.

She also made a mulled apple cider. This was a great hot-totty!

Mulled Apple Cider

-1 ½ oz. Daron Fine Calvados
-8 oz. Mulled Apple Cider (***see recipe below)

Method: Heat a tempered, 11 oz coffee mug with scalding water for 1 minute. Discard water and add calvados, followed by the hot apple cider. Garnish. Serve.

Garnish: A half slice of fresh orange, placed into mug

***Mulled Apple Cider Recipe

-1 quart unfiltered apple juice (Martinelli’s or other preferred brand)
-1 cinnamon stick, 3 inches long
-3 allspice berries
-2 whole cloves
-1 ½ oz. Sonoma Vanilla Infused Simple Syrup (www.ultimatebarchef.com)
-1/2 fresh orange (sliced ¼ inch thick, with skin left on)

Method: Combine the above ingredients into a pot on the stove. Simmer for 30 minutes on low heat. Remove from heat and cool. Strain through cheesecloth or a fine mesh strainer to remove residue. Store in the refrigerator until ready for use; will keep for up to 2 weeks.

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Adding Spice to your Healthy Lifestyle

2009-11-05T13:38:00.000-08:00

It’s not news to most of us that a healthy diet and exercise can pave the way to a longer and fuller life. You know you should eat plenty of fruits and vegetables, whole grains and lean proteins. Thirty minutes of daily exercise is a priority on your to-do list or maybe on your New Year’s resolution list. So what if you could do something great for your health that takes no more than a pinch of time? Would you be interested?

Each day more and more research shows the extraordinary benefits of including certain herbs and spices as part of your healthy diet. They are rich in antioxidants, add flavor without the extra sodium and may even help you maintain your weight. Here are just some of the herbs and spices found to have big benefits according to McCormick & Company and The Mayo Clinic:

Cinnamon: This spice is packed with antioxidants and helps regulate blood sugar. Add it to oatmeal, sprinkle it on fruit or whip up a sweet and savory chicken dish. And don’t forget to sprinkle it on your low-fat latte.

Oregano: Another powerhouse of antioxidants, this herb has also been found to inhibit bacterial growth. Toss fresh oregano in your salads, include a generous dose in your pasta sauces, and sprinkle atop steamed or grilled vegetables.

Ginger: This warming spice does more than just up your antioxidant intake; it also does wonders for an upset stomach. Add it to a soothing tea, cool salads and Asian-inspired dishes.

Turmeric: This exotic spice may reduce inflammation, inhibit the growth of cancer cells, and potentially protect against Alzheimer’s disease. With so many key benefits, why not add it to everything?

Crushed Red Pepper: If you’re looking to manage your weight, this might be the spice for you. This spicy addition helps to increase your feeling of fullness, prompting you to eat fewer calories. Incorporate it into a variety of savory dishes to keep the holiday weight at bay.

Looking for more ideas on how to incorporate these herbs and spices into your daily dishes? Search McCormick’s recipe database for ideas or stop by your favorite restaurants to see how they incorporate them into your favorite dishes.

Click Here for the recipe database

Filet Mignon with Crab Cake Dinner

2009-11-04T20:45:00.001-08:00

Boy is this dish a staple in our household! The Filet Mignon is very simple and the shallots I add on top add a nice sweetness with the salt in the meat. Here is the recipe for the crab cakes and aoli. I usually just buy the crab they sell in a can. It saves you time and frustration...not to mention, I hate it when I eat a crab cake that has cartilage still in it! Ouch!

Mini Crab Cakes with Herbed Aioli

Garnish these delicate cakes with chives, and serve with lemon wedges.

Aioli:
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab cakes:
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray

Preheat oven to 350°.

To prepare aioli, combine first 5 ingredients in a small bowl; set aside.

To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.

Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350° for 6 minutes.

Yield: 6 servings (serving size: 2 crab cakes and about 1 tablespoon aioli)

CALORIES 138 (23% from fat); FAT 3.5g (sat 0.4g,mono 0.5g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 56mg; CALCIUM 60mg; CARBOHYDRATE 9.9g; SODIUM 554mg; PROTEIN 17.2g; FIBER 0.9g

Cooking Light, SEPTEMBER 2007

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FILET MIGNON (My own recipe)

2-4 Filet Mignon
Montreal Steak Seasoning
Grill or Grill pan
Olive oil
3-4 Shallots sliced

Bring the filet mignon to room temperature. Sprinkle each side with the Montreal Steak seasoning. On your grill pan, heat up about 1 tablespoon of oil. Sear each filet on medium heat to your liking. We sear each side 5-7 minutes depending on thickness for medium rare.

In the same pan, add 2 Tblsp of oil and fry shallots on medium heat until tender/cooked. Serve shallots on top of the filet mignon.

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Almond, Pine Nut, Apricot Crumb Cake

2009-11-04T20:26:00.000-08:00

I had a craving for a cake and was perusing my Giada cookbook...I had all the ingredients for this one except for apricot so I used dried cranberries instead. It turned out FABULOUS! Only one problem...when I toasted the nuts...I put them on the counter with the food processor to grind and totally forgot to put them into the batter! I did not realize it until I put the nuts on the top of the cake and turned around to the counter with the food processor and made many derogative statements! Even though the nuts didn't end up in the cake, it still was good. So good, that my husband helped himself to about 4 pieces...it is a keeper and we cook this often. Don't forget to put the toasted nuts in! LOL! Enjoy!

Almond, Pine Nut, Apricot/Dried Cranberry Crumb Cake

Recipe courtesy Giada De Laurentiis

Prep Time:15 min

Cook Time:55 min

Level: Intermediate

Serves:6 to 8 servings

Ingredients

1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
1/4 cup pine nuts, toasted, plus 1/4 cup
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
1 1/2 sticks butter, melted
1/3 cup milk
1/4 teaspoon almond extract
1/2 cup chopped dried apricots or cranbery

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.

Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.

In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

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Lemon Pepper Pappardelle Two Cheese Pasta Dish with Shrimp

2009-11-04T20:11:00.000-08:00

I was walking down the aisle in Trader Joes and discovered this interesting pasta! Lemon Pepper Pappardelle. At first, my husband said he did not want any. He is not a big fan of pasta dishes. I, on the other hand LOVE to cook anything combo'd with pasta due to the fact it kills two birds with one stone. Because of the intense lemon flavor, I needed a subtle flavor (healthy) cheese sauce to go with and at the end, I threw in pre-cooked shrimp and minced fresh parsley. Needless, to say, my husband tasted the leftovers and asked, "when are you making that again?" It turned out YUMMY!

Ingredients

Serves 4.

Coarse salt
12 ounces fettuccine / 1 package of Trader Joes Lemon Pepper Pappardelle
2 tablespoons butter
1 cup half-and-half
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
Pre-cooked shrimp, tails removed

Directions

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands).
Add your desired amount of shrimp. Serve sprinkled with parsley.

Emerilized Tilapia and Clancy's Fried Oysters with Brie

2009-11-04T19:40:00.001-08:00

This is something I threw together at the last minute...the idea for the fish was derived from an oyster recipe I found by Emeril. The seasoning I used for the fish was the oyster recipe creole seasoning. It was not spicy at all. This dish was a hit. I caught a picture of it before it was devoured by my husband!

First the Oyster recipe:

Clancy's Fried Oysters with Brie

Recipe courtesy Emeril Lagasse

Prep Time:10 min
Inactive Prep Time:0 min
Cook Time:18 min

Serves:4 servings

Ingredients

1 dozen shucked Louisiana Oysters
Essence, recipe follows
1 cup flour
1/2 cup vegetable oil
4-ounce wheel of Brie, cut into 12 equal slices
1 tablespoon olive oil
2 tablespoons minced shallots
1 tablespoon chopped garlic
1 pound fresh spinach, washed and stemmed

Directions

Preheat the oven to 400 degrees F. Pat the oysters dry. Season the oysters with Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Now, for the Emerilized Fish (this is my own recipe):

6 Tilapia whole fish filets
1 Cup of flour
1/2 cup of the seasoning
Vegetable oil

Work with defrosted fish filets. Heat vegetable oil in the frying pan at medium high heat. If you are going to make both dishes, I would fry the fish first. The oysters will get messy in the oil!

Mix 1 C of flour with the 1/2 c of Creole seasoning from the oyster recipe.

Coat the fish in the flour/seasoning mixture and fry on each side for about 2-3 minutes each.

Serve!

Crescent Mummy Dogs - in honor of Halloween!

2009-10-28T15:44:00.000-07:00

Here is an interesting and very easy recipe to make for Halloween. I think your family would love it!
I made these for my dear friend's party last week. She did not have the large hot dogs and we used 'lil-smokies...same concept with slight alteration but they were gone in a flash...kind of like when I make Lumpia!

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Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.

Prep Time:

30 Min

Total Time:

50 Min

Makes:

10 sandwiches

INGREDIENTS

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 1/2	slices American cheese, quartered (2.5 oz)
10	large hot dogs
	Cooking spray
	Mustard or ketchup, if desired

DIRECTIONS

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3.	With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4.	Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5.	Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face." Nutritional Information 1 Sandwich: Calories 330 (Calories from Fat 240); Total Fat 27g (Saturated Fat 11g, Trans Fat 1 1/2g); Cholesterol 50mg; Sodium 1110mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 4g); Protein 11g *Percent Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 3 Fat Carbohydrate Choices:** 1

Adventures in my kitchen...

2009-10-28T13:47:00.000-07:00

Many friends and family ask me to share my recipes. I have decided to blog what I do in my kitchen...I create my own recipes, follow many other chef recipes and I like to alter some recipes to make it my own. I will also give you some tips in the kitchen. I don't specialize in any particular cuisine and can cook anything. You will find my repertoire diverse as I post my recipes! The challenge is to have many types of food stores where you live. Many recipes call for specialized items and with the power of the internet, you can also find it online. I tend to cook with healthy ingredients. Stay tuned for my postings and let me know how you like it too!